With summer here and BBQs at the ready, there’s nothing better than getting friends and family together to soak up the sun and enjoy a few Pimms. Everyone likes to make a contribution and has their signature dish – my auntie makes the most incredible celeriac roulade! So in search of a light dinner on these hot summer evenings, when scrolling a favourite blog of mine called Sheer Luxe, I came across this buttermilk chicken served with a homemade cabbage apple slaw.

Whilst the buttermilk southern fried chicken was a delicious accompaniment, this slaw on its own would be the perfect addition to a BBQ, or could even be made in batches to have in the fridge for a quick lunch or dinner side dish. Healthy, cheap and easy to make I can’t recommend trying this recipe enough, and don’t be afraid to personalise it to your own taste too – I added mixed dried fruit or you could exchange the parsley for another mild herb such as coriander. I can’t wait for my first BBQ this summer to make this again and try mixing it up with something different.

Recipe

• 1/3 red cabbage, shredded
• 5 spring onions, thinly sliced
• 1 granny smith apple, peeled and grated
• bunch of fresh parsley leaves, chopped
• 125g sour cream
• juice of 1 lemon and a wedge to serve
• sea salt and freshly ground pepper

Method

In a large bowl, combine the shredded cabbage, spring onions, grated apple and most of the parsley. In a separate small bowl mix the sour cream and lemon juice before seasoning with sea salt and black pepper. Pour this dressing over the salad and toss to combine. You can then add any extras like sunflower seeds or dried fruit – apricots work particularly well – serve with a sprinkling of the remaining parsley and a wedge of lemon.